Cinnamon Sugar Donuts - Low Carb - Gluten Free

• Refrigerated

  • 3 Pastured farm eggs, large

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/2 tsp Baking soda
  • 1 Choose from list of icing and glazes below
  • 1 tsp Cream of tartar
  • 1 pinch Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Olive oil* (or softened coconut oil

• Other

  • ¼ cup Lakanto, golden (or ¼ cup honey - if using honey omit olive oil*

Found on forestandfauna.com

Description

Directions

• Preheat oven to 350*F.
• Whisk eggs. Then add in remaining ingredients, and mix well by hand. If you are making the cinnamon sugar donuts as pictured I highly recommend adding in the cinnamon and nutmeg!
• Note: Grease donut pan thoroughly.
• Spoon batter into a piping bag (or use a zip lock bag, then cut off the corner).
• Pipe donut filling into a full sized donut baking pan with space for 9 standard donuts (or more if making mini-donuts). I set the silicone donut pan on a full metal baking sheet for ease in getting it in and out of the oven.
• Bake at 350*F for 10 to 16 minutes (cooking time varies depending on the type of baking pan used - for my donut pan I bake them for 15 minutes). After baking, let donuts fully cool before removing from pan.
• Garnish with your choice of glazes below!